000			01277cam a2200313 i 4500
001			19791907
003			KeNaZET
005			20240822131811.0
007			ta
008			170718r20192015maua b 001 0 eng
010			_a 2017949419
020			_a9781337557566
040			_aDLC _beng _erda _cDLC
042			_apcc
050	0	0	_aTX354 .B76 2019
082	0	0	_a641.3 _223
100	1		_aBrown, Amy C., _eauthor. _93614
245	1	0	_aUnderstanding food : _bprinciples and preparation / _cAmy C. Brown, University of Hawaii at Manoa.
250			_aSixth edition.
260			_aBoston, USA : _bCengage, _cc2019.
300			_axxvii, 585, [54] pages : _billustrations (chiefly color) ; _c28 cm
504			_aIncludes bibliographical references and index.
505			_aFood science and nutrition -- Food service -- Protein - meat, poultry, fish, dairy & eggs -- Phytochemical - vegetables, fruits, soups & salads -- Complex carbohydrates - cereals, flour, breads -- Desserts - Refined carbohydrates & fat -- Water - beverages -- Food industry
650		0	_aFood. _952
650		0	_aNutrition.
906			_a7 _bcbc _corignew _d2 _eepcn _f20 _gy-gencatlg
942			_2lcc _cBK _kTX354 _m.B76 2019
999			_c6158 _d6158